Enchanting Holiday Yule Log

Prepare a beautiful roll for the holiday table! Quick to cook, very unusual, serves as table decoration, very tasty
cook time: 40 min
Isla Thatcher
Enchanting Holiday Yule Log

Nutrition Facts (per serving)

329
Calories
18g
Fat
36g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Sugar 60 g
Wheat flour 80 g
Butter 100 g
Milk 65 ml
Eggs 4 pc
Vegetable oil 50 ml
Boiled condensed milk 200 g
Apricot jam 200 g

Recipe instructions

Step 1

Step 1
From 4 eggs, separate the white from the yolk. Add a pinch of salt and 10 grams of sugar to the yolks. Beat with a mixer until fluffy and light.

Step 2

Step 2
Gradually add 50 milliliters of vegetable oil to the beaten yolks, mixing well with a mixer. Add 65 milliliters of milk and sift 80 grams of flour through a fine sieve. Mix the same way. Set the whipped mass aside and work on the whites.

Step 3

Step 3
Beat 4 egg whites until fluffy and white, and without stopping whisking, gradually add 50 grams of sugar. Beat the whites to stiff peaks.

Step 4

Step 4
Mix the whipped whites into the yolk mixture in 2-3 additions, gently stirring with a spatula. Bring to a homogeneous state.

Step 5

Step 5
Pour the lush mass onto a baking sheet with a diameter of 30 by 40 centimeters covered with parchment paper. Distribute the dough over the entire baking sheet. Place the biscuit in a preheated oven at 170 degrees and bake for 15 minutes.

Step 6

Step 6
Cover the finished biscuit with parchment paper, turn it over and separate the paper on which it was baked.

Step 7

Step 7
Roll the biscuit into a roll, along with parchment paper, and leave it until it cools completely.

Step 8

Step 8
Unroll the cooled sponge cake and spread apricot jam over the entire surface. I used 200 grams of apricot jam.

Step 9

Step 9
Roll the biscuit into a roll. Cut off the edges of the roll on both sides, approximately 2-2.5 centimeters. Place the finished roll on a plate and make the cream.

Step 10

Step 10
Add 200 grams of boiled condensed milk to 100 grams of butter and mix with a mixer until smooth. I recommend using Rogachev condensed milk for a richer taste.

Step 11

Step 11
We coat the places where we will have knots and attach the scraps to our roll, fastening with the uneven side! Apply cream on top to imitate tree bark.

Step 12

Step 12
The fabulously tasty and unusually beautiful roll is ready!

Additional rubrics

Related recipes